who likes liver and onions...or just liver?

Answer 1

not me

Answer 2

As a child we had liver and onions w/rice at least once a week. My mother would fry the floured liver with bacon. It always made such a nice gravy. There were six girls in our family and my father said we needed the iron. I don't eat it any more because of all the chemicals they feed the animals, since the liver is used to filter out those things. Do eat liver sausage once in a while though and love it. Would eat it more if I wasn't so worried about what it contained.

Answer 3

How about liver with bacon? The bacon may be crisp or merely blanched [just starting to curl without any color].

I LOVE fresh calf’s liver. Many menus call it baby calf’s liver. I don't know the reason for this language, but whatever makes the person who wrote the menu happy, makes me happy.

Now for the particulars:
Many, many people don't care for calf’s liver - or any liver - because the liver was not properly prepared.

When liver is first harvested, and until its properly prepared, there is a very thin, yet very tough "skin" or membrane on the outside.

This membrane should be removed. Its easy enough to do, but many folks think its a pain to do this. OR they think its not necessary. In my professional opinion, its necessary - AND its easy.

When you first take the liver from the packaging, if its frozen let it defrost about 30 minutes to one hour.

Pick-up the slice of liver and look at the outside edges. When you see a shiny coating, that's the membrane you should remove.

To start the removal, firmly hold the liver or liver slice in or with one hand. Slip a finger between the liver, itself and this membrane. Pull toward you.

You should feel and see this slippery membrane come away from the liver. This membrane is around the edge of most of the liver's slices. This gets thrown away. You should be left with a slice of liver which is sort of rough looking all over.

If you are unfortunate enough to get a slice of liver with several pinkish "holes". These are veins which supply blood to the liver. They are also tough and not too appetizing. These should be cut away and those should be thrown away.

If you are working with the whole liver, its easier to cut-out the veins. BUT you do not want to "butcher" the liver for the sake of removing the veins. It may be easier to remove the skin from the entire liver THEN slice the liver. When you get to those veins, cut away those veins from each slice. THEN to remove the rest of that skin or membrane, slip a finger or two under that skin in close proximity to where you cut-out those veins.

After cleaning and slicing, dredge the liver slices in all purpose flour. With oil, shortening or bacon drippings, saute the liver slices to the degree of doneness you prefer. Remove the liver from the pan and let it "rest". While its resting, saute the sliced onions and/or the bacon.

When you don't feel like properly preparing the liver, no one is going to force you to do it - not even me.

BUT when you cook it and yo see it start curving and curling like bacon, AND it eats like shoe leather, you'll know why the liver should be properly prepared, won't you?

I JUST decided what I'm having for dinner tomorrow evening: Yep - liver with LOTS of sautéed onions. Thanks for your help!

I wish you well!

VTY,
Ron B.

Answer 4

I love liver pate...however, I have not eaten an actual piece of liver for many years. The reason for this is that when I was a kid I saw a dog vomiting in the park, and the dogs owner said the puke 'came up like a lump of liver' and it kind of put me off the stuff.

Answer 5

ME!!!! I really, really, really love liver and onions... except in sixth grade, when I found out what the liver does in the body (filter out toxins, etc.) Couldn't eat for years, but now I'm back at it.
Also love chicken liver and liver pate'.

Answer 6

Liver and / or onions, not too well cooked. I like calves liver best, rare.

Answer 7

I love L&O...Try soaking the liver in milk before cooking it and it removes a lot of that bitter liver taste...

Answer 8

I like onions, but NOT liver!!

Answer 9

a really WONDERFUL liver recipe goes like this:

deep fat fry your liver in a beer batter
once its golden brown, pour melted limberger cheese all over it, and bake in the oven until the cheese is golden brown

serve with home made french fries

this recipe has been in our family for 30 years, and it is the main meal for all of our family get togethers, even most wedding receptions. the ppl that marry into our family cannot marry into our family, unless they eat our liver n limberger recipe and ENJOY IT.

Answer 10

liver and onions

Answer 11

Liver pate is tasty!